San Marino: food temperature rules

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

• LawSan Marino law sets no fridge, freezer, cooking, hot-holding, cooling or reheating numbers. The decrees only say the cold chain must not be interrupted and food must be cooled as quickly as possible (DD 70/2012 Annex II; Decree 32/2005).
• Chef Hygiene defaultChef Hygiene aims for the fridge at 4°C or colder (the maker’s label range wins) and the freezer at −18°C or colder.
• Chef Hygiene defaultChef Hygiene uses EU good practice for cooking and reheating (core 70–75°C) and hot holding at 63°C or more. Cool food fast.
• Chef Hygiene defaultDeliveries: chilled food at 4°C or colder, frozen food at −18°C.